Fish Stew

Ingredients

• 2 tbsp olive oil
• 250 g leeks
• 200 g zucchini
• 1 red bell pepper
• 1 green bell pepper
• 2 cloves garlic
• 450 g peeled tomatoes (1 can)
• 450 g fish fillet (choice of species)
• salt and pepper
• 10 pitted black olives
• fresh basil

Instructions

1. 1.

   Wash, trim, and slice the leeks into rings. Wash the zucchini, cut off the stem end, and chop into bite‑sized pieces. Wash the red and green bell peppers, trim, quarter, seed, remove all white membranes, and cut into larger chunks. Peel and finely mince the garlic.

2. 2.

   Heat olive oil in a pot, sauté the leeks, then add the zucchini, pepper pieces, and garlic. Season well with salt and pepper. Simmer for 5 minutes. Roughly crush the canned tomatoes and pour them with their juice over the vegetables. Continue to simmer uncovered for another 10 minutes. Wash, pat dry, and cut the fish fillet into bite‑sized pieces. Add to the pot and cook gently for about 3–5 minutes on low heat. Stir in the black olives. Roughly chop basil and sprinkle over the stew before serving.